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September 19, 2017

The Ultimate Vegan Pancrêpes

I woke up Sunday morning craving pancakes.

I’ve experimented with about four or five different vegan renditions of classic buttermilk pancakes — some using VeganEgg and aquafaba as an egg subsitute, some with banana and others with vegan buttermilk (almond milk + apple cider vinegar) — but none of these reminded me of the savoury, pillowy (dairy-based) variety I used to make. The kind the kids would ask me to make for weeknight dinner….I missed those pancakes.

When I took my first bite of this variety I instantly smiled…it was fluffy like a pancake but also a little chewy like a classic French crepe. The kids devoured them and affectionately called them “pancrêpes” so I decided to name them as such. Yes they contain white flour (vs whole-wheat, spelt or a healthier variety) and yes I used vegan butter to grill them, but I firmly believe some foods are meant to be indulgent. Pancakes, given how often our family eats them, are just that. My advice: Savour thy pancakes. If you want to balance the decadence, try serving with a fruit plate and smoothie.

*If your are still craving something sweet after making these Pancrêpes our vegan French Toast recipe won’t disappoint.*

Product Recommendation

*Earth Balance® Buttery Spread (Original)

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.